Chocolate Peanut Butter Pie

Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!


25 whole chocolate sandwich cookies, such as Oreos
4 tbsp butter, melted
1 cup creamy peanut butter
1 package (8 oz) cream cheese, softened
1 1⁄4 cup powdered sugar
1 package (8 oz) frozen whipped topping, such as Cool Whip, thawed


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. For the crust: Crush cookies into fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
  3. For the filling: Beat peanut butter with cream cheese until smooth. Add powdered sugar and beat until smooth. Add in thawed whipped topping and beat until smooth, scraping the sides as needed.
  4. Pour filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

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